Celebration Salad

Cooked asparagus spears

Bottled Italian dressing

8 oz elbow macaroni

1/4 cup mayonnaise

2 tbs ketchup

1/2 tsp prepared horseradish

1/4 tsp dry mustard

2 tbs sliced scallions

2 cups slivered, cooked ham

1 cup sliced celery

4 boiled eggs, sliced (optional)

Watercress

Cherry tomatoes

Marinate asparagus in Italian dressing over night, or at least three to four hours. Cook macaroni according to package directions, drain. Rinse with cold water, drain again. In bowl, blend mayonnaise, ketchup, horseradish, mustard and scallions. Toss in macaroni, ham, celery, and eggs (if desired). To serve, arrange asparagus spears on platter. Top with macaroni salad. Garnish with watercress and cherry tomatoes.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana